Living in Texas I can tell you that we definitely get our fair share of good Tex-Mex meals. There is no denying my love for anything with a little added spice to shake things up. In fact I could probably go for some chips and queso right about now paired with a margarita on the rocks. Just a couple more days or weeks before that drink in my hand becomes my reality.
When dining out at many Tex-Mex restaurants you will notice that they serve Spicy Pickled Carrots. They are usually served bar style and you are able to come and get as many as you want. These restaurants are lucky that I don’t bring in Tupperware bowls because I would load up every time.
No shame, seriously.
These Spicy Pickled Carrots are mirrored from a well-known Mexican restaurant located in Houston called Ninfas. I definitely miss eating at these restaurants but knowing that I can create these spicy carrots at home is a little more comforting. You can bottle them up in a jar or plastic container and munch on them the rest of the week.
If you want to try them but not with quite as much heat, just cut down on the chiles de arbol. Always make sure that you remove the seeds from them and the jalapeno to cut down on that extra heat.
Now many of you may still be pondering on the idea about carrots and Mexican food, but I promise that after a batch of these spicy pickled carrots you will understand the unity of the two.
ENJOY ~ Meagan
Spicy Pickled Carrots
- 1 cup water
- 1/4 cup vegetable oil
- 2 cups white vinegar
- 1 ounce chiles de arbol, stems removed (fresh or dried)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 1/2 teaspoon kosher salt (plus more to taste)
- 1 pound carrots, cut into thin rounds
- 1/3 cup chopped onions
- 1 garlic clove, minced
- 1 jalapeno, seeds and stem removed, sliced
- In a large sauce pan or pot add water, vinegar, oil, and chiles de arbol. Bring to a boil and then reduce to medium heat. Cook for an additional 5 minutes uncovered.
- Add seasonings to the pot and cook for 5 minutes. Then add carrots, jalapeno, onions, and garlic and cook for additional 20 minutes.
- Stir occasionally and then remove from heat. Let the mixture cool and then add more salt if needed.
- Store in refrigerator in jar or plastic container.
adapted from Homesick TexanAll images and text © .